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worm@work

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  1. HINT: Subtitulos ← >> The Spirit of the Beehive?
  2. What's Cooking? ? clue: while across the street they were eating homemade tortillas ←
  3. Last night, my husband & me had the pleasure of dining at Cache, a private dinner club started by Ling & Hhlodesign from this very forum. An underground restaurant of sorts, every Sunday they host a communal table of 12 diners to a dinner revolving around a theme. Last night's dinner was aptly titled, "Yes, we're trying to kill you" as you'll see from the pictures/description below. We arrived a little early and had a chance to grab some pictures of Lorna in the kitchen and of the dining space before the rest of the guests arrived. We started with the signature Cache cocktail - a he
  4. Hi All, Am planning a birthday bash for my husband and am at a loss when it comes to deciding on a location. Basically, we'll probably be about 15-20 ppl. I am looking for a place that'll let me make reservations for a group this size and that serves alcohol. Food isn't terribly important but obviously it helps if the food is good as well. There are likely to be a few vegetarians in the group.. so some veggie options would help as well. I really want to try and avoid the Cheesecake Factories of the world but am unable to come up with any better ideas . Oh and finally, we prefer a place on the
  5. Prashad by Jiggs Kalra and others is a book I've always had great success with. Here's an egullet amazon link http://www.amazon.com/exec/obidos/ASIN/817...3/egulletcom-20 The recipes are rather involved and don't really work for a quick weeknight dinner but if one is always rewarded at the end . That perfect butter chicken recipe alone is worth the price of the book imo...it's fun realizing why a dish became so popular in the first place! -w@w
  6. Here's a link to their website http://nimmypaul.com/ -w@w
  7. I strongly recommend Nimmy Paul who teaches traditional Syrian Christian Cooking in Kerala. She and her husband are incredibly hospitable and she;s a wonderful teacher as well. -w@w
  8. Yep, the theme was ostrich. I wasn't too excited about Chef Royal's dishes to be honest (burgers and satay seemed rather boring to me somehow and his plating wasn't terribly creative either imho) but all the judges seemed really impressed with the way everything tasted. I loved the idea of him mentoring a 12-year old. I don;t know how common this is but I was so impressed that he brought him along that i ended up rooting for him just for that. Bryan, I'd love to read the article. Can you post a link? -w@w
  9. Just wanted to second what Pan said. I am hoping to make the shrimp kababs this weekend. They look like something I can handle despite my ignorance when it comes to Parsi food . Percy, I've tried both your Americanized Dhansak recipe as well as your recipe for Akhoori and we really enjoyed both. Thanks so much for posting such detailed recipes and photographs. -w@w
  10. Hi Milagai, Ah, so the edible diyas project is going forward after all . Here's what google turned up "Dragees are to be used as "decoration only" because, per the FDA, they contain trace amounts of metal (ie: silver). They are, however, considered non toxic. Although people do consume them in some parts of the world, we recommend you remove them before eating confections." Hope this helps. -w@w
  11. Hi Rick, No major pointers on making the pakoras unfortunately . I just spice my batter with some ajwain, salt, chilli powder and powdered pomegranate seeds. Your menu sounds delectable... do post pictures if possible . -w@w
  12. Hi All, We are planning our very first vacation in 4 years (I've been in a PhD program and too broke and too busy to go anyplace) and we've decided we're visiting Mexico this December. This is our very first trip and we really don't know much about the region and would really appreciate any recommendations you can give us. We are both pretty devoted to food although the husband is only interested in the consumption part of the experience. One of the things I'd really like to do is to attend a cooking class at Susana Trilling's cooking school in Oaxaca. Apart from that, we'd like to visit some
  13. Hi Rick, I've experimented with making pakoras beforehand and reheating them and was somehow not satisfied with reheating them in the oven. The last couple of times I made pakoras for guests, I fried them lightly beforehand (till they turn slightly brown) and refried them in hot oil for just a couple of minutes before serving. This way, I am able to serve a reasonable number of pakoras in a short amount of time and I was really pleasantly surprised by how fresh/crisp they tasted. If you'd rather do fish than vegetables, then tandoori pomfret might be a good idea.. would go with the rest of yo
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